Change up leftovers with turkey chili

December 18, 2013 

Holidays generally mean lots of leftovers. If you are left with some extra turkey, why not try this intriguing Turkey Chili as a change from the usual warmed-up turkey and turkey sandwiches.

In this recipe, the turkey marinates in cinnamon with a little vinegar. You will need a ripe avocado for the salad. If you have one that is still hard, substitute orange or grapefruit segments. (Of, if you have time to ripen it, remove the stem and place it in a paper bag in a warm spot.)

Serve with some warm sourdough bread.


Nutrition: This meal contains 537 calories with 30 percent of calories from fat.

Substitutions: Roasted chicken can be used instead of turkey.

Quick tip: Minced garlic can be found in the produce section of most markets.

To buy: Half a pound cooked turkey, 1 package frozen, diced onion, 2 medium jalapeño peppers, 1 can red kidney beans, 1 can low-sodium whole tomatoes, 1 bottle chili powder, 1 bottle ground cumin, 1 small avocado, 1 medium tomato, 1 package washed ready-to-eat lettuce, 1 bunch fresh cilantro and 1 container reduced-fat sour cream.

Staples: White vinegar, ground cinnamon, minced garlic, canola oil, reduced-fat vinaigrette dressing, salt and freshly ground black pepper.

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